Does your grocery bag include a freshly baked baguette and locally grown basil and apples? The trend to consume high-quality artisanal foods persists despite the increasing costs of basic foods worldwide. A recent article from the Irish Independent explains that Ireland is going local and organic. According to recent studies, almost half of Irish grocery shoppers have purchased an organic product in the last month. Annual sales in organic produce alone exceed 100 million pounds.

Just this month, there will be a series of events in Ireland promoting local and organic produce, meat, bread, and cheese. The first one begins this weekend in Dublin at Marks & Spencer where grocery shoppers will have the opportunity to meet the farmers producing local produce. The next is National Organic Week when there will be a series of events on farms. Next weekend is the Septemberfest Food and Drinks Fair. September is an important month for Irish produce and they're taking every opportunity to enjoy it.

According to this article, buying organic in Ireland seems to imply local. In the U.S., buying organic is not necessarily environmentally friendly, because it often means that products from another part of the country or globe are flown and/or driven to your food store. I would encourage many of us this month to do as the Irish do - explore the incredible diverse produce that's available locally. September is a great month for American produce too.

We here at Slashfood aren't the only food blog that's celebrating St. Patrick's Day. Here's a peek at other food blogs that are taking a big bite of green from around the food blogosphere:

• The Culinary Fool puts together a traditional Irish pub plate, the Ploughman's Platter
• World on a Plate investigates the new sophistication of Irish cuisine
• Chicago Foodies explain how to order a "Black and Tan" depending on where you are
• Andrea's Recipe Box has one for Irish Soda Bread
• Beef brisket gets slow cooked with Guinness at Taste Everything Once
• Off the Broiler seeks out the elusive Shamrock Shake
• She's not a Domestic Diva, but she can make colcannon
• Albion Cooks Irish Chocolate Whiskey Cakes
• Rani and Raja also do an Irish Soda Bread
• Kiplog's food blog directs us to a few places in and around Chicago to celebrate

Irish steel cut oats, like McCann's, make oatmeal that is out of this world, but they are also very versatile. The oats can be used in savory applications, like oat risotto, as well as sweet ones. McCann's has a recipe on their website for a variation on oat cakes that use steel cut oats. Oat cakes are flat biscuits or crackers that are made with oats. They are fairly plain on their own, but the flavor of the oats and the crunch of the biscuit make them pair perfectly with cheese and other spreads. They're a great addition to a cracker tray when serving appetizers or for snack food at any time.

In the early and mid 1800’s, rural Ireland did not have a strong tradition of yeast bread making. Baking was done in the home and, in addition to having limited supplies, time was often at a premium. The use of baking soda as a leavening agent was quick, effective and it produced a much more consistent result than yeast did. It caught on quickly and made soda breads a staple of the Irish diet until commercial bread production began in earnest, though it is still popular in Ireland and many other parts of the world.

The original soda breads contained nothing more than flour, buttermilk, baking soda and salt. The buttermilk was leftover from the butter making process and the bread was almost always served with freshly churned butter. Today, the breads often contain additional ingredients, like sugar, butter, currants or caraway seeds to enhance the flavor of the bread. Soda bread is heartier than most yeast breads and pairs very well with soups, stews and meat dishes. It also makes outstanding toast. For an irish soda bread recipe, click here.

 [Photo by Nicole Weston]

Excerpted from a post I wrote for Blogging Baby.

Here in America, 'tis the season for Corned Beef and Cabbage, a dish traditionally served on or around Saint Patrick's Day. The holiday is not so much a celebration of the saint, as it is an excuse to hold parades, dye rivers green, and get wicked drunk off of giant plastic cups full of cheap beer (Or maybe that's just me...).

Corned beef and cabbage (or any boiled dinner such as the Italian bollito misto) is on my Top Five comfort foods list. It's simple, tasty, and practically cooks itself.  There are as many recipes for corned beef as there are people who make them. Some use prepared brisket, others brine it themselves. Some do-it-up in a slow cooker, others make it into a casserole.

I like to use a prepared brisket and embellish it with fresh spices, garlic, and orange peel (see my recipe here). Then, I add lots of different root veggies—carrots, turnips, and parsnips—along with the cabbage. I serve it with freshly grated horseradish, coarse/rock sea salt, and grainy mustard on the side.

Do you make corned beef and cabbage this time of year? If you do, how?  And do you do anything interesting with the left-overs? Please share!